Creamy Chicken Popovers Recipes

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
• For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
• For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
• To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
• In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
• Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Steps:

• Combine water, chicken, carrot, and sliced onion in a large saucepan.
• Bring to a boil; cover, reduce heat, and simmer 30 minutes.
• Remove chicken from broth; let cool and cut meat into 1" pieces, then set aside.
• Strain broth, reserving 3/4 cup.
• Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
• Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
• Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
• Cook, stirring constantly, until mixture is thickened and bubbly.
• Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
• Preheat oven to 400 degrees F.
• Combine remaining 1 cup flour and salt, stirring well.
• Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
• Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
• Place 4" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
• Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
• (An adopted recipe - cook and prep times estimated).

Steps:

• Popovers: Beat 3 eggs lightly.
• Add milk, melted butter, flour and salt.
• Mix until smooth.
• Fill popover (or muffin) pans.
• Bake for 15 minutes at 450°.
• and then brown for 25-30 minutes at 325 degrees.
• While popovers are baking, bring water to a boil in saucepan.
• Place metal bowl over water and reduce heat to low.
• Combine 8 eggs, heavy cream salt and chives in blender; blend well.
• Cook mixture in bowl until cooked through (20 minutes).
• Remove tops from popovers and fill with creamy egg mixture.
• Place a slice of smoked salmon on each popover.
• I serve them 3 to a plate with extra creamy eggs dripping onto the plate.